EGGPLANT PARMIGIANA Forget those dowdy restaurant concoctions of generation ago. Homemade Parmigiana is light and wonderfully intense in flavor as the eggplant slices are baked with a brushing of oil rather than fried, and the tomatoes are only lightly cooked to a purée. Serves 6 3 medium eggplants (about 900 g/2 lb) 175 ml/¾ cup
CHOCOLATE SOUFFLÉ The richest possible chocolate soufflé, using no flour. Serves 4 125 g/4 oz dark chocolate, chopped. 125 ml/½ cup strong black coffee 3 egg yolks ½ teaspoon vanilla extract 5 egg whites 30 g/2 tablespoons caster sugar Confectioners’ sugar (for sprinkling) To Serve Chantilly cream made with 4 fl oz/125 ml heavy cream.
MEATBALL CURRY The flavor of these meatballs improves when they are cooked a day or two ahead. Store them in the refrigerator. If you prefer a mild curry, omit the red chili pepper. Serves 4-6 For the meatballs 675 g/1½ lb minced lamb or beef 1 small fresh or canned chili 2 cloves garlic, crushed
CARAMEL NUT PARFAIT Pecan or walnut halves are excellent in this parfait. Serves 6 300 g/1½ cups sugar 125 g/1 cup coarsely chopped pecans or walnuts 250 ml/ 1 cup heavy cream, whipped until it holds a soft peak For meringue 150g/¾ cup sugar 125 ml/½ cup water 4 egg whites For decoration 75 ml/1/3
SEAFOOD PIE A great way to use up bits of leftover fish from the freezer. Serves 4 250 ml/1 cup white wine 110 g/1/4 lb scallops 110 g/1/4 lb brill or other white fish fillets, cut in 2.5 cm/3.5-in strips 110 g/1/4 lb cooked peeled medium shrimps 110 g/1/4 lb cooked lobster meat or crab
APPLE SNOW Any garden with an apple tree has windfalls, damaged apples that are no good for the table but fine to make a purée. The apples are cooked to a pulp, whisked until frothy, then whisked again with a couple of eggs which transform the applesauce to a delicate pale mousse. For grownups you
WARM CAMEMBERT IN A BOX A whole Camembert cheese, baked in its wood-chip box is the perfect opener for brunch or a barbecue. I like mine soaked in Calvados but apple juice does well when kids are around. Crisp toasts of French bread, or sticks of carrot and celery, are good for serving to scoop
BAKED LAMB CHOPS WITH ONION AND POTATOES Trust the French to improve Irish stew by first browning the chops and onions, then cooking them in stock with sprigs of thyme, calling them Côtes d’Agneau Champvallon. The resulting dish is grandmother’s pride, a full meal that needs very little attention. Serves 4 4 lamb chops with
APPLE CRUMBLE This recipe is good for any tart fruit, particularly apples, apricots, or plums; when we lived in Burgundy, we would add the wild peaches from our centuries-old walled vegetable garden. This was the children’s favorite recipe to make with the food processor, though of course the butter can be rubbed into the flour